Quick Mushroom Ragu

Name: Quick Mushroom Ragu
Yield: 4 people
Ingredients: 2 Tablespoons olive oil; 2 Tablespoons salted butter; 1 pound cremini mushrooms; 2 cloves garlic; 1 shallot; 1 Tablespoon fresh thyme leaves; 1 Tablespoon balsamic vinegar; 1/3 cup white wine; 1/3 cup heavy cream; Sea salt and fresh black pepper

User Reviews

5.0

6 reviews

Excellent

Servings
4 people
Calories
233 kcal
Course
Main Course

Quick Mushroom Ragu

Elena Kane

Report

This simple sauce is perfect for pouring over pasta, or a thick slice of toasted crusty bread, and goes nicely with both beef and chicken, if desired. While this may serve two, if you happen to be feeding people with less heartier appetites than teenage boys, you will likely have enough for four.

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Ingredients

Servings

2 Tablespoons olive oil
2 Tablespoons salted butter
1 pound cremini mushrooms or white button - cleaned, trimmed and thickly sliced
2 cloves garlic minced
1 shallot finely sliced
1 Tablespoon fresh thyme leaves
1 Tablespoon balsamic vinegar
1/3 cup white wine or chicken/vegetable stock
1/3 cup heavy cream
Sea salt and fresh black pepper

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Instructions

Heat one tablespoon of the olive oil and one tablespoon of the butter in a large wide skillet set over medium-high heat.
Add half the mushrooms and cook, stirring often, until all the liquid released has evaporated and the mushrooms begin to caramelize. Transfer to a dish and repeat with the remaining oil, butter and mushrooms.
When the second batch of mushrooms is nearly cooked, place the first batch back in the pot. Add the garlic, shallot, thyme leaves, and balsamic vinegar and cook, stirring for a minute or two.
Add the wine and cook until the liquid has almost completely evaporated. Add the cream; lower the heat and stir until the sauce comes to a simmer. Season well with salt and pepper to taste.

Notes

My favourite way to serve this ragu is to toss it with orzo and garnish lightly with fresh chopped parsley and grated Parmesan. The tiny rice-shaped pasta is quick-cooking and yields a similar taste to a risotto only with less work. Recipe adapted from The River Cottage Veg cookbook.

Nutrition Information

Show Details

Calories 233kcal (12%) Carbohydrates 8g (3%) Protein 3g (6%) Fat 20g (31%) Saturated Fat 9g (45%) Cholesterol 42mg (14%) Sodium 67mg (3%) Potassium 568mg (16%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 550IU (11%) Vitamin C 3.8mg (4%) Calcium 43mg (4%) Iron 0.9mg (5%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 233 kcal

% Daily Value*

Calories	233kcal	12%
Carbohydrates	8g	3%
Protein	3g	6%
Fat	20g	31%
Saturated Fat	9g	45%
Cholesterol	42mg	14%
Sodium	67mg	3%
Potassium	568mg	12%
Fiber	1g	4%
Sugar	3g	6%
Vitamin A	550IU	11%
Vitamin C	3.8mg	4%
Calcium	43mg	4%
Iron	0.9mg	5%